Results 211 to 220 of about 53,691 (308)

Variance among Public Health Agencies' Boil Water Guidance. [PDF]

Emerg Infect Dis
Dorris M, Miko S, Kunz JM, Hill VR.
europepmc   +1 more source

A Comparison of Three Methods of Pasteurizing Milk for Cheddar Cheese-Making

, 1928
Walter V. Price, Paul S. Prickett
openalex   +1 more source

Inactivation Efficacy of Combination Treatment of Propyl Gallate and UVA LED for Escherichia coli O157:H7 in Apple Juice

Journal of Food Science, Volume 90, Issue 8, August 2025.
ABSTRACT The objectives of this research were to analyze the synergistic antimicrobial effects of food‐grade antioxidant propyl gallate (PG) and ultraviolet A (UVA) irradiation to inactivate Escherichia coli O157:H7 in peptone water (PW) and apple juice. Samples were treated with a final concentration of 2 mM PG and varying doses of UVA irradiation (0,
Young‐Eun Cho, Dong‐Hyun Kang, Do‐Kyun Kim   +2 more
wiley   +1 more source

Life cycle inventories and life cycle impact assessment datasets of a classic processing route for the manufacture of infant milk formula powder and of a low-heat alternative route involving the substitution of pasteurization by microfiltration. [PDF]

Data Brief
Gaillard M, Saint-Preux E, Deglaire A, Goussé E, Tanguy G, Leconte N, Gésan-Guiziou G, Guyomarc'h F, Floury J.   +8 more
europepmc   +1 more source

The cost of pasteurizing milk and cream /

, 1914
John T. Bowen
openalex   +2 more sources

Assessing Set‐Style Yogurt Quality After Vibration or Altitude Postproduction Treatment Using Noninvasive Methods

Journal of Food Process Engineering, Volume 48, Issue 8, August 2025.
Yogurts have undergone vibration and altitude postproduction treatment to simulate road and air transportation. No significant effect was found on the rheological and physicochemical properties of yogurt. Compared to conventional methods, nuclear magnetic resonance and near‐infrared reflectance were able to detect the smallest variations caused by the ...
William Thibault, Alain Clément, Marie‐Rose Van Calsteren, Louis Sasseville, Sébastien Villeneuve, Marie‐Claude Gentès   +5 more
wiley   +1 more source

Evaluating the Effects of 60°C Heating for 90 Min on Bacterial Pathogen Viability and IgG Concentration in Bovine Colostrum. [PDF]

Vet Med Sci
Moazeni M, Rasooli A, Nouri M, Ghorbanpoor M, Mosavari N, Zakian A.   +5 more
europepmc   +1 more source

Preliminary Studies of the Effect of Acido-Proteolytic Organisms and Temperatures of Curing on the Ripening of Cheddar Cheese Made from Pasteurized Milk

, 1951
Darrell D. Deane
openalex   +1 more source

Thermal Strategies for Bioactive‐Rich Juice Stability: Metabolomic and Sensory Insights Into HTST and MTST Pasteurization

Journal of Food Process Engineering, Volume 48, Issue 8, August 2025.
HTST (95°C/8 s) pasteurization improved antioxidant capacity and increased some phenolic compounds and carotenoids. Other compounds, such as neoxanthin and chlorophylls, suffered degradation after heating. Compared with MTST (76°C/19 s), HTST proved to be the best alternative for juice processing, maintaining key characteristics and potentially ...
Michele Utpott, Giovana Domeneghini Mercali, Eduardo Madruga Melo, Luana Peixoto Mallmann, Bruna Tischer, Eliseu Rodrigues, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +7 more
wiley   +1 more source

The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks. [PDF]

Foods
Wu Y, Li X, Ma X, Ren Q, Sun Z, Pan H.
europepmc   +1 more source